RECIPE: Curried Pineapple Tomatillo Chutney

RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

My neighbor gifted me a bag of pineapple tomatillos (also called ‘ground cherries’) from her garden this week, so I decided use them up and make something delicious. After doing a bit of research (you can make pies, jam, salsa, etc. with these little guys), I settled on making a batch of chutney. This was my first attempt at making chutney and boy did it turn out delicious!

RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

Now a little more about the pineapple tomatillo (ie. ground cherry)- they grow much like a regular tomatillo in that they form lantern husks with the fruit inside. They’re about the size of a cherry tomato and taste sweet, much like pineapple. You can literally eat these fresh off the vine and they taste like candy!

RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry
RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

Curried Pineapple Tomatillo Chutney
Prep time
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Total time
Recipe type: Condiment
Cuisine: Indian
  • 2 cups pineapple tomatillos
  • 1 small onion, chopped fine
  • 1 clove garlic, minced
  • ½ cup sugar
  • ½ cup honey
  • ¼ cup apple cider vinegar
  • 1 tablespoon mustard seed
  • 1 teaspoon curry powder
  1. Saute onion and garlic in a bit of olive oil until slightly caramelized.
  2. Combine honey and sugar in a saucepan and bring to a boil. Then add in the cooked onions, pineapple tomatillos, vinegar, curry powder and mustard seed. Simmer for about 20 minutes or until mixture has thickened slightly.
  3. Allow chutney to cool, then pour into a glass jar and refrigerate.

I can’t wait to try this chutney served over pork and rice. You could also use this with your favorite curry recipe or other indian food, or even in a grilled cheese sandwich!

RECIPE: Curried Pineapple Tomatillo Chutney
RECIPE: Curried Pineapple Tomatillo Chutney #sauce #groundcherry

What new recipes are you experimenting with your garden harvest this year?

DIY: 6 Projects To Try Before Summer Ends

I can feel summer quickly approaching it’s end, but there is still time to get creative and try some fun summer craft projects! It’s now or never people! Gather your crafty friends and family and get to making. We are loving all of these great project ideas from some of our favorite bloggers, crafters and designers.


1. DIY Key Wind Chime by Inner Child Giving
2. How To Make Sunprints by Martha Stewart
3. DIY Paper Butterflies by Agus Yornet
4. DIY Wrap Bangles by Honestly WTF
5. Color Rock Dominoes by House That Lars Built
6. Tie-Dye Pillow by P.S. I Made This

We want to see what you’re making! Use #adventuresinmkg to share your creations with us.

RECIPE: Pickled Blackberries

RECIPE: Pickled Blackberries #summer #canning

A few weeks ago, my friend Lindsay and I went out to my grandma’s to pick blackberries. Blackberries are my all-time favorite berry and I came home with 12 pints! I made a pie and some delicious blackberry syrup. While looking for other ways to use up my precious berries, I came across this recipe for Pickled Blackberries. Now, I know what you are thinking- pickled blackberries?? Weird! Gross! I’ve tried other pickled fruits in the past (like pickled strawberries and cherries) and loved them, so I thought I’d give the pickled blackberry a try.

RECIPE: Pickled Blackberries #summer #canning #berry

I will admit, that the first taste-test was a little surprising, but I knew these pickled berries would be a great addition to a charcuterie plate. I served them at a BBQ with some crackers, herbed salami and gouda and everyone was raving about them! I also can’t wait to try them in a cocktail and salads.

RECIPE: Pickled Blackberries #summer #canning #charcuterie

Pickled Blackberries
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Total time
Recipe type: Appetiser
  • 8 black peppercorns
  • 3 allspice berries
  • 2 juniper berries
  • ½-inch piece of fresh ginger, thinly sliced
  • 1 small fresh bay leaf
  • 1 sprig fresh thyme
  • 1 shallot, quartered lengthwise
  • 6 tbsps sugar
  • 3 tbsps kosher salt
  • 2 cups red wine vinegar
  • 2 cups water
  • 18 oz. fresh blackberries (about 4 cups), washed and shaken of excess water
  1. Roughly crush the peppercorns, allspice, and juniper berries together with a mortar and pestle (or however you like to crush hard round spices). Place the crushed spices, ginger, bay leaf, sprig of thyme, shallot, sugar, kosher salt, red wine vinegar, and water in a medium saucepan. Bring the brine to a boil, stirring to dissolve the salt and sugar.
  2. Remove the saucepan from the heat and strain the liquid. Let the liquid cool completely or you’ll cook your berries. Discard the spices and aromatics.
  3. Place the berries in a clean canning jars. Pour the cooled pickling liquid over the berries. Cover the jar tightly and refrigerate for at least a week before serving, but 2 or more weeks is preferred. Keeps for up to 3 months refrigerated. Makes 4 cups of pickled blackberries.

RECIPE: Pickled Blackberries #summer #canning

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RECIPE: Blackberry + Pineapple Sage Soda

RECIPE: Blackberry + Pineapple Sage Soda #drink #summer
I’m still hooked on summer blackberries this week, and as much as I may want to, I cannot live off of pie alone. I decided use some of the leftover berries to make my own syrup so that I could enjoy a refreshing homemade blackberry soda! And because I have an abundance of pineapple sage in my garden, I couldn’t resist adding some into this recipe for a slightly herbal flavor.

RECIPE: Blackberry + Pineapple Sage Soda #drink #summer


Blackberry + Pineapple Sage Soda
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This recipe was adapted from The Kitchn
Recipe type: Drinks
Serves: 10
  • ½ cup of honey
  • ½ cup of water
  • 6-10 fresh pineapple sage leaves
  • 1 pound fresh blackberries
  • Ice
  • Sparkling water
  • Extra blackberries and sage leaves for garnish (optional)
  1. Combine the honey and the water in a saucepan over medium heat. Give it a stir as it begins to heat up. Once it reaches the point just before boiling, shut off the burner and remove the mixture from the heat.
  2. Add the whole sage leaves and the blackberries to the hot honey mixture and stir. Allow the berries to macerate in the honey syrup until the mixture has cooled significantly and the berries have broken down a bit.
  3. Using an immersion blender (or a normal blender or food processor), blend the entire mixture (including the sage leaves) on high until it is well combined and looks uniform in color and texture. Pour the mixture through a fine-mesh sieve to remove the blackberry seeds. You should have about 2 cups of smooth, thick syrup.
  4. To make the sodas, fill a cup with ice and add some of the blackberry and sage syrup to taste (I tend to like my soda on the sweeter side, so I use about ¼ cup. But a few tablespoons would be perfect for a milder flavor soda).
  5. Top with sparkling water, stir, and garnish with extra blackberries and a few pineapple sage leaves.

RECIPE: Blackberry + Pineapple Sage Soda #drink #summer

RECIPE: Blackberry Lime Pie

RECIPE: Blackberry Lime Pie #summer #baking
Blackberry season is here! Hurray! Blackberries are my absolute favorite berry and I look forward to the hot summer season every year. My grandparents live out in the country and have millions of blackberries, so I always make a trip out to pick as many as I can. Last year, I made my first homemade blackberry pie and have been hooked on pie-making ever since.

I’ve spent my entire life watching my mom and grandma make pies, but had never done it myself. When I made my first pie, I took my time in the kitchen, making sure to get my dough just right and the pie turned out perfectly. Ever since, pie has become my favorite way to whip up some ‘kitchen magic’. It takes time, patience and extra love to make the perfect pie and I enjoy the process of making one like I would a ritual.

RECIPE: Blackberry Lime Pie #summer #baking

Blackberry Lime Pie
Prep time
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Recipe type: Dessert
Serves: 12
  • 2 ½ cups all purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into ½ inch cubes
  • ½ cup vegetable shortening
  • 4-6 tablespoons ice water
  • 1 ½ lbs. blackberries
  • ½-3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons unsalted butter, melted
  • 1 egg white lightly beaten
  • 2 tablespoons coarse sugar
  1. Place a bakesheet on lower third oven rack and heat oven to 400 degrees F.
  2. To make the pastry, place flour, sugar and salt in a bowl and whisk to combine. Add butter and shortening, using a pastry blender or two forks, cut into the flour until mixture resembles coarse meal (or place in a food processor bowl and pulse). Add 4 tablespoons ice water and stir (or pulse until dough comes together). Dough should hold together when squeezed and released. If not, add remaining water, 1 tablespoon at time, until dough does hold when squeezed and released.
  3. Turn dough out onto a lightly floured work surface. Using the heel of your hand and working in small portions smear each part out in one forward motion. Gather portions and form into one ball, divide dough into two with one portion being ⅔ and the other ⅓. Chill in refrigerator for 20-30 minutes.
  4. Next, make the filling. Combine blackberries and ½ cup sugar in a bowl, toss and taste; add more sugar as needed. Add in cornstarch, lime juice, lime zest and melted butter, toss to combine and lightly mash a few berries. Let rest for 20 minutes, making sure to toss mixture every 5 minutes.
  5. To assemble the pie, roll out larger piece of dough into a 12 inch round. Transfer to a 9 inch pie plate. Roll out remaining dough into a 13x11 rectangle and cut crosswise ½inch wide strips with a pastry wheel.
  6. Pour blackberry mixture into shell. Arrange lattice strips on top of filling. Trim lattice strips to edge of pan. Roll up bottom crust over lattice edge and crimp. Brush top with egg white and sprinkle coarse sugar on top.
  7. Bake on heated bakesheet for about an hour or until crust is golden brown and filling is bubbling. Check pie at 45 minutes. If the crust is browning too quickly, place foil or pie shield on top and continue to bake. Remove from oven once ready and allow to cool on a wire rack for at least 1 ½ to 2 hours before serving.

RECIPE: Blackberry Lime Pie

SHOW + TELL: A Birthday Shrine + The Giveaway Winner!


The Giveaway

Thank you to everyone who participated in our giveaway this month. We loved hearing about all the different ways people relax and take it easy. The end of summer is the perfect time to do just that!

Now without further ado, the winner is…. KATIE SMITH!! Congrats Katie!

Now Onto Today’s Post…

Normally I look forward to my birthday every year. I love having a summer birthday and am always excited to throw a great party (usually tiki themed). But this year I have been dreading the thought of turning 30. So to lighten my mood and get excited about my favorite day of the year, I decided to make a little shrine for myself to honor this milestone and celebrate ‘officially’ becoming an adult.

I started making this pasta art shrine a few years ago when my friend Zerrin and I found the project in an old craft magazine from the 1950’s. We loved the idea so much that we decided to make our own. It was a really fun craft project! And the perfect activity to do with a friend. I only recently got around to finishing glueing the pasta and spray-painting the entire thing gold. It feels good to finally finish a project and I love how it turned out!


Setting up my shrine display…

To make my birthday shrine display, I cleared a space on a table in my living room and laid a favorite cloth down. Then I set up my pasta art shrine and placed my favorite tarot card inside as a special reminder for myself. Next I picked some fresh flowers from my garden, gathered my favorite stones, candles and other items from around my house and arranged them all around the shrine.


I love the look of my birthday shrine and having a special reminder for myself to see everyday leading up the my birthday. Each day, I light the candles and allow myself time to ruminate on what it means to be turning 30 years old and to be thankful for all that I have, and stay hopeful for the future.

RECIPE: Pineapple Sage Mojitos + Tiki Snack Mix

RECIPE: Pineapple Sage Mojitos + Tiki Snack Mix #summer #drink #cocktail #party

August is my favorite summer month. The first reason is that it’s my birthday month (duh) and it’s the final official month of summer here in Portland. We’ve got just one more month of hot weather (hopefully we’ll have more than that, but there’s no gaurantee in the Pacific Northwest), so we’ve got to make the most of it and have some summer fun! I consider August to be the time to check off anything that’s still on my summer bucket list.

One thing that’s been on my list is to make a cocktail using the pineapple sage I’ve been growing in my garden. The leaves smell just like pineapple and the plant produces hot pink flowers when it blooms. We served up our drinks in our favorite tiki glasses and sipped them in the backyard. Yummmm…

RECIPE: Pineapple Sage Mojitos
Prep time
Cook time
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I also made a pineapple sage simple syrup for this cocktail. If you've never made infused simple syrup before, check out this post by The Hip Girl's Guide To Homemaking.
Recipe type: Drinks
  • Pineapple sage leaves
  • Lime, cut into wedges
  • 2 tbsp pineapple sage simple syrup
  • ½ cup pineapple juice
  • 1.5 oz white rum
  • Canned pineapple chunks, for garnish
  • Ice
  1. Add about 8 sage leaves and a lime wedge to a glass. Use a muddler (or wooden spoon) to crush up the sage and lime to release the sage oils and lime juice.
  2. Add 2 more lime wedges and the simple syrup and muddle again to release the lime juice.
  3. Don't strain the mixture, fill glass with ice and then top with rum and pineapple juice.
  4. Garnish with pineapple chunk, lime and sage leaves.

RECIPE: Pineapple Sage Mojitos + Tiki Snack Mix #summer #drink #party #tiki

I’m a huge fan of anything tiki and love throwing a tiki party for friends when I can. This recipe for Tiki Snack Mix is always a huge hit! The combination of roasted nuts, bacon, and pineapple is irresistible.

Tiki Snack Mix
Prep time
Cook time
Total time
Yields 4½ cups.
Recipe type: Appetiser
Serves: 6
  • 8 thick slices of meaty bacon
  • 3 cups salted roasted peanuts and cashews
  • 4 candied pineapple rings, cut into ⅓-inch triangles
  • 2 tablespoons sesame seeds
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • ¼ teaspoon cayenne pepper
  • Kosher salt
  1. Preheat the oven to 350°. Arrange the bacon in a single layer on a rack set over a large rimmed baking sheet. Bake for 30 minutes, until the bacon is crisp. Drain on paper towels and cut into ½-inch strips.
  2. In a bowl, toss the bacon with the peanuts, pineapple, sesame seeds, soy sauce, honey and cayenne. Spread on a rimmed baking sheet and bake for 20 minutes, stirring once, until the bacon is browned. Season the mix with salt and stir occasionally until cool, then serve.

RECIPE: Tiki Snack Mix + Pineapple Sage Mojitos #party #snack #tiki #summer

What’s left on your summer bucket list? I’d love to hear your plans and adventures in the comments 🙂

DIY: Lucky Buddha Tiki Torches

DIY: Lucky Buddha Tiki Torches #decor #outdoor #summer
This project has been on my list for a while now and I’m so excited to finally make these tiki torches from Lucky Buddha beer bottles. They just look awesome! And they’re the perfect backyard lighting and decoration for summertime.

DIY: Lucky Buddha Tiki Torches #decor #outdoor #summer

Supplies Needed:

• Lucky Buddha beer (6-pack)
• Tiki torch fuel
• Tiki torch replacement wicks
• 1/2″ x 3/8″ copper coupling
• Sealing tape

Step One: Drink beer!

Enjoy a refreshing Lucky Buddha beer with friends! Make sure to save the bottles. Wash and let dry.

Step Two: Prepare the copper coupling

I found both the copper couplings and sealing tape at Home Depot. The first step is to wrap sealing tape around the smaller end of the copper coupling. You want to wrap enough tape around the copper that it will seal around the bottle opening. Insert the tape-wrapped copper coupling snuggly into the bottle opening.

DIY: Lucky Buddha Tiki Torches #decor #outdoor #summer

Step Three: Fill with tiki fuel

Using a plastic funnel, fill each bottle with tiki fuel. Then insert the wick. Let wick soak up the fuel for a few minutes before lighting.

DIY: Lucky Buddha Tiki Torches #decor #outdoor #summer

DIY: Hand-Dyed Paper Flowers

Paper Flowers
We’re not happy unless we’re making things- which means we have a whole slew of projects from the time before A-i-M. We thought we take time now-and-again to share some of these projects from the DIY vault. We’ve touched them up a little, so they should still be new to you, even if you’ve been following us forever.

A couple of years ago, after taking the Crafting for Kittens class (where the lovely Laurie taught us to make crepe paper flowers), I decided I wanted to put together my own paper flower project using easy-to-find materials, and  a little inspiration from tie-dyeing tissue. Since then I’ve been teaching them as a class at the store, and I thought I would share them with those of you who aren’t close enough to join us for a class or party.

flowers_3They are made with a bunch of inexpensive supplies- I’ve linked to some of my favorites below*
• A package of white coffee filters
• Scissors
• Liquid Water Colors – I now use Blick Liquid Watercolor
• A few bowls to dip into (they won’t get ruined, no worries.)
Floral Wire like this.
• Wire cutters
• Floral Tape – Floratape is the best.

Take a few coffee filters (1-6) and fold them in half over and over again, till you have a triangle.

flowers_5Then trim the outside part of the triangle in curves, points, or anything you’d like. (The fun is in the ‘sperimenting.)

Pour the liquid watercolors into small dishes. Add water if you would like (not too much though, if you want rich colors.)

Dip one end into one color and let it slowly wick up the dye, then flip the folded filter and repeat in another color. I would recommend doing the lighter color first. You can also squeeze extra moisture out gently.

Unfold the stack or leave the pieces folded up, and allow to dry overnight. Make sure to leave airspace between your petal sets- they will transfer color if you aren’t careful.

After dried, and opened, it should look something like this. Play with the number of filters you use- this one has 6, but I have even done a tiny single filter flower.

flowers_8Measure out a double length of floral wire, folded at the end.

I have done some of these with button centers, and some without. If you are using a button, feed the wire through two of the holes, and leave the button at the doubled end.

Piece by piece, feed the filters onto the wires and bunch them up at the end.

After all your pieces are wired and bunched, start wrapping floral tape at the top. I usually do a couple of runs of tape directly under the petals, pushing them up as I go, then continue to wrap the stem all the way down. (Remember to stretch the tape to activate the adhesive.) Often you’ll find you need to tighten up the petals by adding more tape near the top.

It may take a little trial and error to make a perfect bouquet, but even the work is fun!

If you’re local and want a hands-on class that includes all the supplies you need, make sure to swing by the So, There store in Issaquah.

I’d love to meet ya!

*If you’d like to try this project yourself, check out the supplies at the Adventures in Making Amazon Store . If you buy through our store you’ll pay the usual Amazon price, but we’ll get a small percentage to help us power our creative adventures. You’re great!